Easy recipe for 5-Step Crockpot Hamburger Potato Casserole
Craving an easy dinner? This cheesy Crockpot Hamburger Potato Casserole is a simple slow cooker meal everyone loves. Discover the recipe.
Ingredients
- 1.5 lbs lean ground beef
- 1 large yellow onion diced
- 2 cloves garlic minced
- 2 lbs Russet potatoes peeled and diced into 1/2-inch cubes
- 1 can condensed cream of mushroom soup (10.5 oz)
- ½ cup milk any kind
- 1 tsp dried parsley
- ½ tsp salt or to taste
- ¼ tsp black pepper freshly ground
- 2 cups shredded sharp cheddar cheese divided
- 1 tbsp olive oil optional, for browning
Instructions
- Step 1: Brown the Beef and Aromatics. Heat olive oil (if using) in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes. Drain off any excess grease. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Prepare the Creamy Sauce. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, milk, dried parsley, salt, and black pepper until well combined and smooth.
- Step 3: Layer Ingredients in Slow Cooker. Spray the inside of your 6-quart slow cooker with non-stick cooking spray. Spread half of the diced potatoes evenly on the bottom. Top with half of the cooked ground beef and onion mixture, then sprinkle with 1 cup of shredded cheddar cheese.
- Step 4: Repeat Layers and Add Sauce. Repeat the layering with the remaining diced potatoes, then the rest of the ground beef and onion mixture. Carefully pour the creamy soup mixture evenly over the top of the layers. Do not stir.
- Step 5: Cook and Serve. Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2.5-3.5 hours, or until the potatoes are tender. During the last 30 minutes of cooking, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, cover, and continue cooking until the cheese is melted and bubbly. Serve hot and enjoy!
Notes
For an extra kick, add a pinch of red pepper flakes to the ground beef. You can substitute cream of chicken or cream of celery soup for cream of mushroom. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This casserole pairs wonderfully with a side salad or steamed green beans.
